Description
These Coconut Pecan Cookies are a delightful blend of toasted pecans and coconut flakes baked into a soft, chewy cookie with subtle cinnamon and vanilla notes. Perfect for a sweet snack or dessert, the cookies boast a tender texture with a slight crunch from the toasted nuts and coconut, making them an irresistible treat for any occasion.
Ingredients
Dry Ingredients
- 2¼ cups all purpose flour
- 1 teaspoon kosher salt
- ¾ teaspoon baking soda
- 1 teaspoon ground cinnamon
Wet Ingredients
- ¾ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- 1 large egg (room temperature)
- ½ tablespoon vanilla extract
Add-ins
- ½ cup pecans (chopped, plus extra for tops)
- ½ cup unsweetened coconut flakes (plus extra for tops)
Instructions
- Preheat and Prep: Preheat your oven to 350℉ (175℃) and line two large baking sheets with parchment paper to prevent sticking and allow for easy cleanup.
- Toast Pecans and Coconut: In a large pan over medium heat, toast the chopped pecans and unsweetened coconut flakes until they are lightly browned and fragrant, then transfer them to a plate to cool completely. This step enhances their flavor and adds a pleasant crunch to the cookies.
- Mix Dry Ingredients: Whisk together the all-purpose flour, kosher salt, baking soda, and ground cinnamon in a bowl. Set this dry mixture aside as it will be incorporated later.
- Cream Butter and Sugars: Using a stand mixer with the paddle attachment or a handheld mixer, cream the room temperature unsalted butter with granulated sugar and light brown sugar for about two minutes until the mixture is smooth and creamy. Scrape down the sides of the bowl to ensure even mixing.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the creamed butter mixture. Mix on medium speed for one minute until fully incorporated. Scrape down the sides of the bowl again to avoid any unmixed ingredients.
- Combine Wet and Dry Ingredients: Slowly add the whisked dry ingredients to the wet mixture and mix on low speed until the dough is almost fully combined but with a little flour still visible. This prevents overmixing, keeping the cookies tender.
- Fold in Toasted Nuts and Coconut: Add the toasted pecans and coconut flakes to the dough and use a rubber spatula to fold them in by hand, ensuring even distribution throughout the dough.
- Portion Dough: Use a 3-tablespoon cookie scoop to form even-sized dough balls. Place about six cookies per sheet on the prepared baking sheets. Gently press each dough ball down slightly using three fingers or the bottom of a drinking glass. Sprinkle the tops with additional chopped pecans and coconut flakes (untoasted) for garnish and extra texture.
- Bake: Bake one sheet at a time in the preheated oven for 8-10 minutes or until the edges are set and the centers still look slightly undercooked; this ensures a soft, chewy center.
- Cool Cookies: Once baked, firmly smack the bottom of the baking pan on the counter a few times to help flatten the cookies slightly. Let cookies cool on the baking sheet for 5 minutes so they set further, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
Notes
- Ensure the butter and egg are at room temperature to achieve the best creaming results and dough consistency.
- Toasting the pecans and coconut flakes intensifies their flavor and adds a nice crunch.
- Do not overmix the dough once the flour is added to keep the cookies tender and prevent toughness.
- Baking one sheet at a time allows for even heat and optimal cookie texture.
- Pressing the dough balls before baking helps the cookies spread uniformly and bake evenly.
- If you prefer a crunchier cookie, bake for an additional 1-2 minutes, but watch closely to avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
